This is one of my favourite quick, cheap, and easy recipes. I always have the ingredients on hand and if I don’t have peas, I can substitute some other veggie like green beans (which is what I did today). The same goes for the cheese – I used Monterey Jack. I find it makes a large frittata so I eat half, then save the rest for the next day.
Spaghetti Frittata for One
2 large eggs
2 tablespoons milk
½ teaspoon coarse salt
1/8 teaspoon ground pepper
1 ½ cups plain cooked spaghetti (up the nutrition with whole wheat)
½ cup shredded Jarlsberg cheese
¼ cup thawed frozen peas
1 teaspoon olive oil
Other pasta that comes in long strands, such as linguine or fettuccine, can also be used in this dish.
- Heat broiler. In a medium bowl, whisk together 2 large eggs, 2 tablespoons milk, ½ teaspoon coarse salt, and 1/8 teaspoon ground pepper. Mix in 1 ½ cups plain cooked spaghetti, ½ cup shredded Jarlsberg cheese, and ¼ cup thawed frozen peas.
- In a small (7-to 8-inch) broilerproof nonstick skillet, heat 1 teaspoon olive oil over medium-low heat. Pour in spaghetti mixture; cook until top is almost set, 5 to 7 minutes. Transfer to broiler, placing pan 4 inches from heat source; cook until set, about 1 minute.